Total Time
35mins
Prep 20 mins
Cook 15 mins

This recipe is more about technique than anything. I find these more delicate croutons preferable in a light green salad made with tender young greens or with soup like a cracker. Yu may use any French or Italian bread you prefer. Bag them up and include in a gift basket.

Ingredients Nutrition

Directions

  1. Heat the oven to 350 degrees.
  2. Lay the flat side of the loaf on a cutting board.
  3. Cut the thinnest slices you can by using long strokes with the knife.
  4. Slicing the "short"way, with more crust to guide the knife makes thin slices easier.
  5. Cut off the crusts if you prefer and cut the slices into shapes if you wish, I like them rustic.
  6. Toast on a baking sheet until golden brown.
  7. Turn them over and toast, watching them closely so as not to burn.
  8. Remove from the oven and brush very lightly with olive oil and sprinkle with salt and pepper to taste.

Reviews

(1)
Most Helpful

These croûtons were a great addition to our salad. I used a whole wheat baguette, and it made perfect little circular slivers of crispy goodness. I simmered some crushed garlic cloves in the olive oil before tossing and baking. The garlic was an excellent flavor addition.

Ms B. January 01, 2006

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